CN105018328A - Method for making banana fruit vinegar through corncob immobilized acetobacter - Google Patents

Method for making banana fruit vinegar through corncob immobilized acetobacter Download PDF

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Publication number
CN105018328A
CN105018328A CN201510492742.5A CN201510492742A CN105018328A CN 105018328 A CN105018328 A CN 105018328A CN 201510492742 A CN201510492742 A CN 201510492742A CN 105018328 A CN105018328 A CN 105018328A
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banana
brewage
full
weight
vinegar
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CN201510492742.5A
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CN105018328B (en
Inventor
李昌宝
郑凤锦
廖芬
辛明
何雪梅
盛金凤
刘国明
孙健
李丽
李杰民
零东宁
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AGRICULTURAL PRODUCTS PROCESSING INSTITUTE GUANGXI ACADEMY OF AGRICULTURAL SCIENCES
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AGRICULTURAL PRODUCTS PROCESSING INSTITUTE GUANGXI ACADEMY OF AGRICULTURAL SCIENCES
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Abstract

The invention belongs to the field of food processing, and particularly provides a method for making banana fruit vinegar through corncob immobilized acetobacter. The method includes the following steps that a, banana fruit pulps are made; b, banana liquor is made; c, the corncob immobilized acetobacter is fermented. Banana resources are fully used for deep processing, banana fruits (banana flesh and pericarp) are adopted as raw materials, the made fruit vinegar tastes fresh and cool. Corncobs serve as carriers to immobilize acetobacter fermentation. A special cage is used for carrying the corncob carriers, and the method has the advantages that fermentation is more sufficient, and the fermentation time is short; besides, nutritional ingredients of the banana flesh and the pericarp are effectively kept.

Description

A kind of method utilizing corn core immobilized acetic bacteria to brewage full banana fruits vinegar
Technical field
The invention belongs to food processing field, be specifically related to a kind of method utilizing corn core immobilized acetic bacteria to brewage full banana fruits vinegar.
Background technology
Banana, ancient title banana.Its meat is soft glutinous, fragrant and sweet good to eat.Its nutrition is very abundant, has containing protein, fat, carbohydrate, robust fibre, calcium, phosphorus, iron etc. in banana pulp, also containing carotene, VitB1, nicotinic acid, vitamins C, vitamin-E and abundant trace elements K etc.
The accessory products stem, handle, flower, root, pericarp etc. of banana also have certain nutritive value.But these accessory products, are usually dropped, and are rarely used in food-processing.Pericarpium Musae is important auxiliary product, at present, and the research seldom in Pericarpium Musae processing.In banana food processing process, a large amount of Pericarpium Musaes is dropped, and causes the waste of nutritive value.
Summary of the invention
The object of the invention is to provide a kind of method utilizing corn core immobilized acetic bacteria to brewage full banana fruits vinegar, and the whole fruit of banana (banana pulp and pericarp) can be utilized to brewage full banana fruits vinegar, prepares the fruit vinegar product having multi-nutrition and be worth.
Utilize corn core immobilized acetic bacteria to brewage a method for full banana fruits vinegar, comprise the following steps:
The preparation of a, full banana fruits slurries: take the whole fruit of ripe banana, with adding fruit weight 2-8 water making beating doubly after clean water, is heated to 30-40 DEG C, disposablely adds polygalacturonase, cellulase, amylase carries out enzymolysis 2-6h, obtained flesh puree liquid;
The preparation of b, Banana Wine: get white sugar and water and mix by weight 1:3-5 and add citric acid and stir, liquid glucose is obtained after being heated to 90 DEG C of insulation 120min, liquid glucose and fruit wine active dry yeast are joined in the full banana fruits slurries obtained by step a, filter after cooling the temperature to 20 DEG C of fermentation 2-4d, the Banana Wine of obtained alcoholic strength 4-10 degree;
C, corn core immobilized acetic bacteria ferment: corn cob is cleaned, sterilization 15-20 minute under 0.1-0.15MPa, after oven dry, sprinkle active dry acetic bacteria in corn cob periphery, be placed in solid core cage, more solid core cage is placed in fermentor tank, by Banana Wine from fermentor tank top spray in solid core cage, make it ooze and drip to corn cob surface, temperature controls at 32 DEG C of fermentation 24-48h, obtained full banana fruits vinegar after filtering.
Preferably, in described step b, enzyme add-on is the 0.01-0.1% of magma weight, and enzymolysis time is 2-6h, hydrolysis temperature 30-35 DEG C.
Preferably, described enzyme is polygalacturonase, amylase, cellulase mixed enzyme, and its mass ratio is 3-5:1-2:1-2.
Preferably, in described step b, white sugar consumption is the 8-18% of mixed serum weight, and the amount adding citric acid is the 0.1-0.5% of mixed serum weight.
Preferably, in described step b, be filtered into and first use Filter Press, then through diatomite filtration.
Preferably, in described step c, be filtered into tubular fibre membrane filtration.
Preferably, in described step c, active dry acetic bacteria consumption is the 0.05%-0.1% of corn cob weight.
Preferably, in described step c, Gu core cage and Banana Wine liquid level reserve 20-30cm space.
Preferably, in described step c, spray adopts intermittent type spray, and every 30-60min by Banana Wine liquid interval from fermentor tank top circulated sprinkling in solid core cage.
Preferably, in described step c, described solid core cage adopts stainless steel, and its top adopts the cage body freely opened and closed, and its top, bottom and sidewall are equipped with the permeability hole equidistantly arranged, the aperture of described permeability hole is 0.2-1mm.
Beneficial effect of the present invention:
1. adopt the whole fruit of banana (banana pulp and pericarp) as raw material, the fruit vinegar clean taste prepared, suitable population is wider;
2. utilize corn cob to ferment as carrier immobilized acetic bacteria, there is the beneficial effect shortening fermentation time;
3. employ special cage body and load corn core carrier, make fermentation more abundant;
4, effectively save the nutritive ingredient of banana pulp and Banana peel, make full use of banana resource and carry out deep processing.
Embodiment
Below preferably embodiment of the present invention is described in further detail:
Embodiment 1
Take the whole fruit of ripe banana, with the water making beating adding fruit weight 5 times after clean water, be heated to 35 DEG C, add the polygalacturonase of slurry weight than 0.05%, cellulase, amylase (mass ratio is 5:2:1) carries out enzymolysis 3h, obtained flesh puree liquid.
Get white sugar (15% of banana crown rots liquid weight) and water to mix and the citric acid adding weight ratio 0.05% stirs by weight 1:3, liquid glucose is obtained after being heated to 90 DEG C of insulation 120min, by liquid glucose and slurry weight, the fruit wine active dry yeast than 0.02% joins in full banana fruits slurries, filter after cooling the temperature to 20 DEG C of fermentation 3d, obtained alcoholic strength is the full banana fruits wine of 9 degree;
Corn cob is cleaned, sterilization 15 minutes under 0.1MPa, after oven dry, sprinkle the dry acetic bacteria of activity of weight ratio 0.05% in corn cob periphery, be placed in solid core cage, more solid core cage is placed in fermentor tank, by Banana Wine from fermentor tank top spray in solid core cage, make it ooze and drip to corn cob surface, temperature controls at 32 DEG C of fermentation 24h, obtained full banana fruits vinegar after tubular fibre membrane filtration.
Embodiment 2
Take the whole fruit of ripe banana, with the water making beating adding fruit weight 5 times after clean water, be heated to 35 DEG C, add the polygalacturonase of slurry weight than 0.08%, cellulase and amylase (mass ratio is 4:2:2) and carry out enzymolysis 3h, obtained flesh puree liquid.
Get white sugar (12% of banana crown rots liquid weight) and water to mix and the citric acid adding weight ratio 0.05% stirs by weight 1:3, liquid glucose is obtained after being heated to 90 DEG C of insulation 120min, by liquid glucose and slurry weight, the fruit wine active dry yeast than 0.02% joins in full banana fruits slurries, filter after cooling the temperature to 20 DEG C of fermentation 4d, obtained alcoholic strength is the full banana fruits wine of 8 degree;
Corn cob is cleaned, sterilization 20 minutes under 0.15MPa, the dry acetic bacteria of activity of weight ratio 0.08% is sprinkled in corn cob periphery, be placed in solid core cage, again solid core cage is placed in fermentor tank, by Banana Wine from fermentor tank top spray in solid core cage, makes it ooze and drip to corn cob surface, temperature controls at 32 DEG C of fermentation 24h, obtained full banana fruits vinegar after tubular fibre membrane filtration.
Embodiment 3
Take the whole fruit of ripe banana, with the water making beating adding fruit weight 5 times after clean water, be heated to 35 DEG C, add the polygalacturonase of slurry weight than 0.1%, cellulase, amylase (mass ratio is 3:1:1) carries out enzymolysis 3h, obtained flesh puree liquid.
Get white sugar (16% of banana crown rots liquid weight) and water to mix and the citric acid adding weight ratio 0.05% stirs by weight 1:3, liquid glucose is obtained after being heated to 90 DEG C of insulation 120min, by liquid glucose and slurry weight, the fruit wine active dry yeast than 0.05% joins in full banana fruits slurries, filter after cooling the temperature to 20 DEG C of fermentation 4d, obtained alcoholic strength is the full banana fruits wine of 9.5 degree;
Corn cob is cleaned, sterilization 15 minutes under 0.15MPa, after oven dry, sprinkle the dry acetic bacteria of activity of weight ratio 0.1% in corn cob periphery, be placed in solid core cage, more solid core cage is placed in fermentor tank, by Banana Wine from fermentor tank top spray in solid core cage, make it ooze and drip to corn cob surface, temperature controls at 32 DEG C of fermentation 36h, obtained full banana fruits vinegar after tubular fibre membrane filtration.
Embodiment 1,2,3 meets table 1 and requires:
Table 1 full banana fruits vinegar quality index
Control group 1
Use banana pulp as raw material, and adopt traditional technology to carry out masa parasdisiac fruit vinegar to brewage, concrete steps are:
A, making beating: after banana peeling, get pulp water blancing 10min, hollander is pulled an oar;
B, zymamsis: add white sugar and carry out acid adjustment and adjust sugar to initial banana slurries pol to be after 15%, carry out zymamsis by 0.02% inoculation yeast bacterium of slurry weight, leavening temperature 28 DEG C, fermentation time is 3d, then filters;
C, acetic fermentation: be directly inoculated in wine liquid by 0.05% of acetic bacteria meat dishes to go with liquor liquid weight, at the leavening temperature fermentation 15d of 32 DEG C, filter, sterilizing, adjustment local flavor, low-temperature dark is stored.
Control group 2
Use full banana fruits (banana pulp and pericarp) as raw material, use wood chip as fixation support, other conditions are with embodiment 1.
Control group 3
Use banana pulp and pericarp as raw material, use bagasse as fixation support, other conditions are with embodiment 1.
Control group 4
Use banana pulp and pericarp as raw material, do not use solid core cage, be directly placed in fermentor tank by corn cob, other conditions are with embodiment 1.
Table 2 sensory test result
The every 100ml masa parasdisiac fruit vinegar Middle nutrition component content of table 3
Embodiment of the present invention 1-3 is carried out to the mensuration of water-soluble dietary fibre, the results are shown in following table 4 (unit: g/100ml):
Table 4 water-soluble dietary fibre measurement result unit: mg/100mL
Embodiment 1 Embodiment 2 Embodiment 3
First time measures 28.2 25.1 23.3
Second time measures 23.5 20.9 21.7
Third time measures 31.1 18.6 31.6
Measure for 4th time 29.6 25.6 15.2
Measure for 5th time 26.1 30.5 32.8
Mean value 27.7 24.1 24.9
Above content is in conjunction with concrete preferred implementation further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.

Claims (10)

1. utilize corn core immobilized acetic bacteria to brewage a method for full banana fruits vinegar, it is characterized in that, comprise the following steps:
The preparation of a, full banana fruits slurries: take the whole fruit of ripe banana, with adding fruit weight 2-8 water making beating doubly after clean water, is heated to 30-40 DEG C, adds polygalacturonase, cellulase, amylase carries out enzymolysis 2-6h, obtained flesh puree liquid;
The preparation of b, Banana Wine: get white sugar and water and mix by weight 1:3-5 and add citric acid and stir, liquid glucose is obtained after being heated to 90 DEG C of insulation 120min, liquid glucose and fruit wine active dry yeast are joined in the full banana fruits slurries obtained by step a, filter after cooling the temperature to 20 DEG C of fermentation 2-4d, the Banana Wine of obtained alcoholic strength 4-10 degree;
C, corn core immobilized acetic bacteria ferment: corn cob is cleaned, sterilization 15-20 minute under 0.1-0.15MPa, and after drying, sprinkle active dry acetic bacteria in corn cob periphery, be placed in solid core cage, more solid core cage is placed in fermentor tank, by Banana Wine from fermentor tank top spray in solid core cage, make it ooze and drip to corn cob surface, fermentation 24-48h, obtained full banana fruits vinegar after filtering.
2. brewage the method for full banana fruits vinegar as claimed in claim 1, it is characterized in that, in described step a, enzyme add-on is the 0.01-0.1% of magma weight, and enzymolysis time is 2-6h, hydrolysis temperature 30-35 DEG C.
3. brewage the method for full banana fruits vinegar as claimed in claim 2, it is characterized in that, described enzyme is polygalacturonase, amylase, the plain enzyme mixed enzyme of thousand dimensions, and its ratio is 3-5:1-2:1-2.
4. brewage the method for full banana fruits vinegar as claimed in claim 1, it is characterized in that, in described step c, white sugar consumption is the 8-18% of mixed serum weight, and the amount adding citric acid is the 0.1-0.5% of mixed serum weight.
5. brewage the method for full banana fruits vinegar as claimed in claim 1, it is characterized in that, in described step b, be filtered into and first use Filter Press, then through diatomite filtration.
6. brewage the method for full banana fruits vinegar as claimed in claim 1, it is characterized in that, in described step c, be filtered into tubular fibre membrane filtration.
7. brewage the method for full banana fruits vinegar as claimed in claim 1, it is characterized in that, in described step c, active dry acetic bacteria consumption is the 0.05%-0.1% of corn cob weight.
8. brewage the method for full banana fruits vinegar as claimed in claim 1, it is characterized in that, in described step c, Gu core cage and Banana Wine liquid level reserve 20-30cm space.
9. brewage the method for full banana fruits vinegar as claimed in claim 8, it is characterized in that, in described step c, spray adopts intermittent type spray, and every 30-60min by Banana Wine liquid interval from fermentor tank top circulated sprinkling in solid core cage.
10. brewage the method for full banana fruits vinegar as claimed in claim 1, it is characterized in that, in described step c, described solid core cage adopts stainless steel, its top adopts the cage body freely opened and closed, its top, bottom and sidewall are equipped with the permeability hole equidistantly arranged, the aperture of described permeability hole is 0.2-1mm.
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105349398A (en) * 2015-12-01 2016-02-24 江苏恒顺醋业股份有限公司 Preparation method of banana-apple vinegar
CN106085805A (en) * 2016-08-29 2016-11-09 河源醋力饮料有限公司 A kind of preparation method of Production of Banana Vinegar
CN106987514A (en) * 2017-05-03 2017-07-28 天津科技大学 A kind of rich lactobacteria-containing protect liver fruit vinegar beverage and preparation method thereof
CN107686835A (en) * 2017-08-25 2018-02-13 淮阴工学院 A kind of preparation method of pericarp base probiotics carrier
CN108315204A (en) * 2018-05-08 2018-07-24 李�远 A kind of brewing method of Pomegranate vinegar
CN108660132A (en) * 2018-04-11 2018-10-16 南京高新工大生物技术研究院有限公司 A kind of surface immobilized yeast fermentation technique
CN108676788A (en) * 2018-04-11 2018-10-19 南京高新工大生物技术研究院有限公司 A kind of fixed yeast continuously ferments technology
CN109182399A (en) * 2018-08-24 2019-01-11 湖北工业大学 A kind of immobilization acetic fermentation method for improving acetic acid bacteria and producing acetic acid ability
CN109832623A (en) * 2019-04-29 2019-06-04 臻味之(烟台)食品科技有限公司 A kind of nutrition fermented food

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CN100999706A (en) * 2007-01-10 2007-07-18 仲恺农业技术学院 Process of making aromatic vinegar by banana
CN101319188A (en) * 2008-07-15 2008-12-10 山东农业大学 Normal juice fruit vinegar immobilization preparation method
CN103284082A (en) * 2012-03-05 2013-09-11 何寒 Method for preparing banana juice from complete banana fruit
KR101346763B1 (en) * 2012-06-22 2013-12-31 오맹심 Banana vinegar and its manufacturig method
CN104178409A (en) * 2014-09-04 2014-12-03 佛山市新战略知识产权文化有限公司 Method for preparing banana fruit vinegar

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100999706A (en) * 2007-01-10 2007-07-18 仲恺农业技术学院 Process of making aromatic vinegar by banana
CN101319188A (en) * 2008-07-15 2008-12-10 山东农业大学 Normal juice fruit vinegar immobilization preparation method
CN103284082A (en) * 2012-03-05 2013-09-11 何寒 Method for preparing banana juice from complete banana fruit
KR101346763B1 (en) * 2012-06-22 2013-12-31 오맹심 Banana vinegar and its manufacturig method
CN104178409A (en) * 2014-09-04 2014-12-03 佛山市新战略知识产权文化有限公司 Method for preparing banana fruit vinegar

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105349398A (en) * 2015-12-01 2016-02-24 江苏恒顺醋业股份有限公司 Preparation method of banana-apple vinegar
CN106085805A (en) * 2016-08-29 2016-11-09 河源醋力饮料有限公司 A kind of preparation method of Production of Banana Vinegar
CN106987514A (en) * 2017-05-03 2017-07-28 天津科技大学 A kind of rich lactobacteria-containing protect liver fruit vinegar beverage and preparation method thereof
CN106987514B (en) * 2017-05-03 2020-12-04 天津科技大学 Liver-protecting fruit vinegar beverage rich in lactic acid bacteria and preparation method thereof
CN107686835B (en) * 2017-08-25 2021-03-16 淮阴工学院 Preparation method of peel-based probiotic carrier
CN107686835A (en) * 2017-08-25 2018-02-13 淮阴工学院 A kind of preparation method of pericarp base probiotics carrier
CN108660132A (en) * 2018-04-11 2018-10-16 南京高新工大生物技术研究院有限公司 A kind of surface immobilized yeast fermentation technique
CN108676788A (en) * 2018-04-11 2018-10-19 南京高新工大生物技术研究院有限公司 A kind of fixed yeast continuously ferments technology
CN108315204A (en) * 2018-05-08 2018-07-24 李�远 A kind of brewing method of Pomegranate vinegar
CN109182399A (en) * 2018-08-24 2019-01-11 湖北工业大学 A kind of immobilization acetic fermentation method for improving acetic acid bacteria and producing acetic acid ability
CN109832623A (en) * 2019-04-29 2019-06-04 臻味之(烟台)食品科技有限公司 A kind of nutrition fermented food

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